insects taste

 

Pine nuts, bacon, soft-shell crab—these are the flavors of caterpillars, beetles, and tarantulas, if you can believe it. On the heels of a U.N. report urging more insect consumption, Nina Strochlic rounds up the yummiest.
A new study from the United Nations is encouraging people to take a break from red meat, poultry, and fish and instead fill their plates with an alternative protein source: insects.

Supplementing a diet with bugs is not only nutritious but reduces pollution, the U.N. Food and Agriculture Organization writes. “Insects are everywhere and they reproduce quickly, and they have high growth and feed conversion rates and a low environmental footprint,” the report notes. Besides, they’re high in protein, vitamins, and minerals. Indeed, more than 2 billion people around the world already eat insects, but most Western countries have been slow to adopt the practice. The main problem? “Consumer disgust,” writes the agency.

But not everywhere: in the Netherlands, three insect-raising companies have built production lines for locusts and mealworms meant for human consumption, and Dutch restaurants have obliged, adding the crunchy bugs to their dishes. Adventurous diners across the globe have slowly seen insects creeping into the menu. In some Mexican restaurants, you can opt for dried grasshoppers in your tacos. If you’re dining out for Thai, fried worms or bamboo caterpillars might make an appearance under appetizers. They’re not just for the dare losers or thrill seekers. There are more than 1,500 edible insects, and here we present some of the best tasting (unconfirmed by The Daily Beast).

 

FIND OUT WHAT BUGS ARE THE TASTIEST ON THE DAILY BEAST

 

 

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